We really enjoy eating pate, yet it never crossed my mind to try to make it until yesterday. I bought a small container of chicken livers and this is the recipe I tried out. This was very good and got two thumbs up from my husband.

Pate just finished.

Chicken Caper Pate

1 lb chicken livers, fat and connective tissue trimmed
6 tbsp butter, divided
1/3 cup red onion, minced
1/2 tsp salt
2 tbsp capers
1 tsp thyme
2 anchovies
2 tbsp Soul Boxer Brandy
3 tbsp Brandy
1/4 cup half & half

1 stick butter, clarified

In a large saute pan, melt 2 tablespoons of butter, make sure not to burn. Saute the red onion and prepared livers for 1 minute. Flip the livers and sauted for another 2 minutes. Add in salt, capers, thyme and anchovies. Saute for 2 minutes. Add in brandy carefully and let simmer until brandy reduces to a syrup. Make sure livers are cooked to a pale pink in the middle. Let cool. Add into a food processor and process until smooth. Add in 4 tablepoons of butter and cream and process again. Place in jars (large or small) to chill.

I clarified 1 stick of butter to pour over the tops of the pate in order to keep it longer. This should keep for up to 1 month. If not covered with butter, use within the week.

This makes about 12 servings for 5 points a serving.